Roasted Turkey Breast Soup

I had a large turkey breast to roast so I decided to make soup. I had already soaked navy beans overnight and had baby kale fresh from the farmers market. Perfect storm!

You will need:

*turkey breast

*kale ( as much as you would like to add I had about two cups here)

*half a yellow onion

*2 cups dried navy beans

*1 piece Kombu seaweed

*one small can mild-hot green chilies (optional)

*1 tablespoon chili powder

*1/2 tablespoon cumin

* salt and pepper to taste

* 1 teaspoon Mexican Oregano

*two bay leaves

*1 tablespoon garlic

*2 cups frozen or reserved stock

This soup fed four hungry people and left a quart of leftovers. Please preheat your oven to 425 degrees. I do not put any oil on my raw turkey breast. I do salt and pepper the top generously. Place in oven at 425 degrees for 15 minutes. Then turn the oven down to 375 degrees. Cook until the internal temperature is 160 degrees and let it rest until it reaches 170 degrees. You want it fully cooked. When done remove the skin ( cook with skin on for flavor and to prevent burning). Let cool and tear into pieces for soup.

I soaked my beans overnight with one tablespoon of apple cider vinegar. I rinse well and put into my pressure cooker with fresh filtered water and one piece of Kombu seaweed. I cover the beans completely. No need to be exact here since I won’t be using the cooking liquid for my soup. The Kombu will temper the beans ability to produce gas, thicken the water, and add vital nutrients and minerals. Next, I added half a chopped onion. I pressure cooked the beans for about 3o minutes with two bay leaves. When done the beans are soft and I take out the bay leaves and Kombu (though you can always chop and eat the Kombu separately or add to soup). You can drain the beans now.

Next, I took the stem out of the baby kale and chopped it into bite size pieces. I added the beans, kale, canned green chilies, chili powder, garlic, cumin, oregano, and salt & pepper to the soup. I also added frozen stock I had in the freezer. I put the soup on simmer until the kale is soft and the flavors mix.

The soup has viscousness due to the Kombu seaweed! I usually add hot sauce of some sort to my food. I recommend Tabasco or fermented pepper sauce. Enjoy!